High dietary sodium intake is an important public
health issue. A high level of sodium intake is a risk factor
for stroke and cardiovascular diseases. High sodium
consumption is also associated with risk of osteoporosis,
kidney disease and stomach cancer. Knowledge
about sodium consumption and food sources contributing
most to sodium intake can be useful in reducing
salt intake. There is no country-specific sodium reduction
policy in Bosnia and Herzegovina. The aim of this
study was to determine sodium consumption in food,
and to assess the most contributing sources of sodium
in nutrition of student population in the city of Banja
Luka, Bosnia and Herzegovina.
Students (n = 176) of the University of Banja Luka
completed a questionnaire on their: gender, age, faculty
attended, and the food frequency dietary recall.
The sodium content in foods was calculated using the
data obtained by analyzing salt content in foods (n =
55 food items). The salt content was analyzed by the
Mohr method by titration with AgNO3. Contribution of
different food groups to the total sodium intake was
calculated.
The mean estimated daily sodium intake from FFQ
was 3,349 mg (95% CI, 3,231 – 3,469). The food groups
that contributed the most to the total sodium intake of
the students were processed meat products (29.37%),
fast food (28.84%) and bread and bakery products
(24.21%). The sodium intake among student population
is higher than recommended. The most important
source of sodium are fast food, bread and bakery products
and cured meat products.
The findings may be a call for organized and comprehensive
public health interventions for reducing salt
intake in Bosnia and Herzegovina.
